TX 749 
.K3 

| Copy 1 


IIIIIIIIIIIIU 


1 The 1 
I RABBIT | 
I Cook Book. 1 



H PUBLISHED BY 3 

=Ej' v '' Christian A. Kalbfleisch. = 

== Springfield Gardens, L. I., N. Y. EE 
PRICE 50 CENTS. §§ 

llllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllll^ 


















THE RABBIT COOK BOOK 


115 Recipes 
From Soup to Nuts 


Cooking Salting Serving Canning 


Treatise on Value of Rabbit Meat; Most Nutritious 
of Domesticated Meat 


By 

C. A KALBFLEISCH 
Member 



Commercial Rabbit Breeders’ Association ol Okla. 

FENIX RABBITRY 

Springfield Gardens 

Long Island, N. Y. 









Copyright 1919 


APR 24 1919 

2 

® Cl. A 5 2 6 3 9 3 


'T/v-O I 





t 








ft 














[ am indebted for some of these recipes to Mr. Clias. 
S. Gibsons Rook on Care and Breeding of Rabbits. 

C. A. K. 


4 


PREFACE 


Believing a demand exists for a Cook Book con¬ 
taining a large variety of recipes for the prepara¬ 
tion and serving the rabbit as food, the enclosed 
recipes are brought forth with the firm conviction 
that Br’er Rabbit shall become the agent for re¬ 
lieving the shortage of other domestic meats and 
the conservation of same. To those who have never 
tasted the flesh of the domesticated rabbit, it is 
earnestly recpiested that a trial be made of its flesh. 

In the treatise on rabbit meat a strong, stern 
reason will be found for the trial of same. 

As with most cook books, there are always some 
recipes enjoyed by some and not by others, 1 
trust that those recipes contained herein will be 
enjoyed by all who try them. 

Yours for a delicious rabbit meal. 
CHRISTIAN A. KALBFLEISCH 


5 


Treatise on the Value of Rabbit Meat 


As the population of the world is increasing and 
meat production is decreasing, the inhabitants will 
naturally have to seek another source of meat sup¬ 
ply. We hear of canned whale, shark, alligator, 
dog fish, raindeer, etc., while regular establishments 
licensed by law are selling horse meat in the City 
of New York and elsewhere, and in September 1918, 
a whale meat butcher opened in New York. Ger¬ 
many, it is known, has eaten dog meat for years. 
Few of us will care for these meats upon our tables, 
so we will have to turn to that clean, healthful, 
dainty and most digestible and nutritious of meats, 
The Domesticated Rabbit. 

To-day, when the meat supply threatens to be¬ 
come so low we should make it our duty to help 
reduce the shortage by raising this delicious meat 
for our table where possible. 

It has been for years a staple article of diet in 
European countries and demand for such meat is 
now raging throughout the western part of the Uni¬ 
ted States and creeping in upon the East. Hotels 
and restaurants have difficulty in meeting the de¬ 
mands for young rabbit meat made upon them by 
their patrons. 

Before the war, Great Britain yearly consumed 
over $3,000,000.00 worth of domesticated rabbit. 
Before the devastation of Belgium it was earning 
from $10,000,000.00 to $12,000,000.00 a year from 
rabbits that were specially raised for meat. In 1912 
over 80,000,000 rabbits were sold in France in its 
municipal markets, the model country of the world 
in point of thrift. In some of our cities in the South, 


6 


Muskrats, known as Marsh Hares, are on sale in 
markets, (the author having eaten them recom¬ 
mends them for their fine flavor, which tastes like 
the dark meat of the duck.) 

In the schools of Honolulu pupils are receiving 
a course in rabbit raising. In Cuba, Japan, in fact 
every country of the world is breeding rabbits on a 
large scale. In South America the Cavy, (Guinea 
Pig) is used a great deal for food, the only reason 
it is not more so eaten, larger prices are received 
for them for other uses. 

Australia always did enjoy great quantities of 
rabbit meat and is at present shipping fifteen mil¬ 
lions of dollars worth of rabbit meat a year to 
Kngland. This statement was made by Mr. II. C. 
Hazel, special commissioner for New South Wales, 
and lie expects the same amount of business to be 
done with the United States. 

When people learn what delicious meals they are 
missing, rabbit raising will become the largest in¬ 
dustry in the world, it is for this reason that this 
book is being published with a treatise on rabbit 
meat for illustrating the nutritious qualities of the 
rabbit. 

The Domesticated Rabbit produces more meat 
in proportion to its size, and better quality of food 
than any other animal. 

'Die United States government has accepted rab¬ 
bit meat as a staple article of food, and has issued 
pamphlets on raising* of same, and has established 
an experimental station on rabbit culture. Rabbits 
for food have been bred in England, France, Ger- 


7 


many, Belgium, Australia, Spain and other coun¬ 
tries for generations and have been considered a 
meat delicacy. 

When the great war of 1914 broke out, Germany 
conscripted all the rabbits in the country except a 
few which were to be used for breeding purposes, 
and turned them over to the army for food. Re¬ 
ports have it that the English army have often been 
saved from a meatless day by having a plentiful 
supply of canned rabbit meat. 

Anyone who would eat a wild rabbit ought to get 
acquainted with the domestic rabbit as a food 
product. It’s meat has not got that wild tang pos¬ 
sessed by the wild ones, nor is it’s meat so dark and 
muscular. Every bit of meat on its body is as 
white as the breast of a chicken. The wild rabbit 
is not eaten during the breeding* season while the 
domesticated one is eaten at all seasons. The home 
grown species are fed on oats, corn and other grains, 
carrots, chicory, lettuce, beets, spinach and all 
other vegetables, various kinds of hay, grass, weeds, 
bread and milk. Cabbage is not considered good 
food for them, as it makes the flesh strong. 

Among the large commercial breeders a rabbit 
hutch is a model of cleanliness and sanitation with 
provisions made for plenty of fresh air and light, and 
the exclusion of insects and diseases. 


Dr. A. S. Heath of New York City said: “There 
should be thousands of dollars worth of rabbit 
meat shipped to our hospitals and sanitariums, For 
digestible and nutritious value there is no meat com¬ 
parable with that of the rabbit. It is far superior 
to that of other meats. Now that the domesticated 


8 


rabbit is being raised on wholesome food under the 
breeders’ care it is naturally a better meat animal 
than the wild one.” 


C. A. Paden in a letter to H. A. lmber, Food Ad¬ 
ministrator, stated: “I never ate nicer meat, most 
of it was white as the breast of a chicken or quail, 
and the flavor was delicate and delightful. Any¬ 
thing you can do to promulgate the substitution ol 
rabbits for beef, pork, or mutton will be of real 
service to our nation and allies.” 


The following was a report on the digestible nu¬ 
triment of various kinds of meats, showing that rab¬ 
bit meat contains more digestible nutriment than 
beef, pork, mutton or chicken. 


Domesticated Rabint . 83 per cent. 

Pork . 75 per cent. 

Mutton . 65 per cent. 

Beef. 55 per cent. 

Chicken . 50 per cent. 


In a report issued by Dr. Raibiger, head of the 
Bacteriological Department of the Chamber of Com¬ 
merce of Saxony, he gave the analysis of five meats 
as regards the amount of water contained in each : 


Rabbit meat 
Poultry 

Beef. 

Veal . 

Pork . 


Water 
59 per cent. 
68 per cent. 
75 per cent. 
75 per cent. 
75 per cent. 


Judging from these analyses as well as from oth¬ 
ers which also place the nutritive quality ahead of 


9 












/ 


other meats we can readily conclude that more im¬ 
portance should be attached to the raising and eat¬ 
ing of rabbits. 

Rabbit and mutton are more free from diseases 
than other meats. Rabbits are very dainty about 
the food they eat, eating only the cleanest where 
permitted. 

Rabbit meat is a real delicious and nourishing 
digestible food that satisfies real hunger because of 
its particular elements of nutrition, which is so 
often needed to make proper balance in regulative 
diet, and rabbit raising is no longer a boys’ hobby. 
Hundreds are making a living off of them. It is 
now divided into two divisions—business and pleas¬ 
ure. 


Dr. J. H. Kellogg, Superintendent of the Battle 
Creek Sanitarium, at a convention of representa¬ 
tives of the life insurance companies, said that he 
had little use for meats; meat eaters are susceptible 
to cancer, while those who eat no meat are im- 
m une. 

Many of our eminent physicians recommend rab¬ 
bit meat for aged and run-down people, and those 
suffering from rheumatic trouble, (no uric acid in 
rabbit meat). It is especially recommended for 
making broth for sick persons, convalescents, and 
those with weak stomachs. Rabbit meat should be 
fed to consumptives, anaemic and fever patients. 

There is little if any difference in taste or quality 
of rabbit meat, whether it is from the Belgian Hare, 
New Zealand Reds, or those of the Giant family. 


10 


I lie common white rabbit is not considered of the 
food qualifications as those mentioned above. 

That rabbit meat is more delicate than chicken 
os agreed upon by those familiar with it. Rabbits 
should be fed especially for firmness and sweetness 
of flesh. It’s meat is improved if kept several days 
before using. It is greatly improved if allowed to 
freeze. It is used a great deal on the Pacific coast 
for mince meat, and it can be salted down the same 
as you would pork. Rabbit meat is at its best be¬ 
tween 5 and 7 months of age. 

The Bureau of Biological Survey, United States 
Dept, of Agriculture is urging the raising of rabbits 
for food consumption and will furnish instructions 
on the care and raising of same if applied for. 

From an economic point of view let us compare 
the rabbit with the chicken. To raise chickens con¬ 
siderable expense is involved. One must have good, 
draftless, large coops, runways for exercise, expen¬ 
sive foods, costly food and water containers and a 
stock of medicines at hand and the loss of chicks 
and chickens at the end of the year is large. A rab¬ 
bit can be housed in a large case or box, fed on lawn 
clippings, weeds, waste vegetables from the table 
and garden, or hay. The loss in young rabbits and - 
older ones is almost nothing and one doesn’t have 
to coddle young rabbits like you have to with chicks, 
and a young giant rabbit at 12 to 14 weeks of age 
will scale from 5 to 6 lbs. and give you a natural 
piece of clothing while a Plymouth Rock chicken at 
the same age runs about lbs. and gives you a lot 
of mussy small feathers to chase after and pick up. 
Of course the chicken has its place also in the 
home. " 


11 


Bulletin No. 496 issued by the U. S. Dep’t. of 
Agriculture, states: “Much of the excellence of the 
rabbit as food depends on the manner in cooking it. 
As often prepared it is dry and insipid, but in the 
hands of an experienced cook it becomes all that 
the most fastidious tastes can wish. 

Rabbit meat should be soaked in salted water. 
It improves the flesh and draws the blood. A 5 to 6 
lb. rabbit will be found excellent for a meal, and 
supply plenty of meat for a good sized family. For 
frying use young rabbits from 10 to 12 weeks old. 
If an old one is to be used parboil it first for about 
5 minutes. It must be remembered that the meat 
is free from fat, therefore fat should be used freely. 
For frying and roasting bacon is best; for boiling, 
salt pork is used. Butter and oil are excellent in 
many ways of cooking it. 

A special requirement in cooking rabbits is that 
none of its juices are lost in the process. When 
cooking more than one rabbit see that they are of 
the same ages. 

To tell a young rabbit press the lower jaw be¬ 
tween forefinger and thumb—if young a rabbit’s 
jaw breaks easily. 

This information should cause a great many more 
folks, to place this healthful food upon their tables. 

There are a number of firms now putting canned 
rabbit meat on the market. 


12 


THE NEW COOK 


\ 


A man he was in every inch, 

* With shoulders great and high. 

A pleasant smile was on his face, 

A gleam was in his eye. 

1 le came, lie said, to introduce 
A viand rich and rare. 

Yes, out of the West he came, said lie, 
To show us Belgian Hare. 

He cooked it up in gravy 
And fixed it o’er with stew, 

Then garnished it with greenery, 

As all good hare cooks should do. 

Then brought it to the table 
With such a happy air, 

That each of us partook of it, 

That famous Belgian Hare. 

We ate and ate. and still we ate, 

Great Scott! How we did eat! 

They had to use a derrick 
To get us on our feet. 

We couldn’t walk or stagger, 

We couldn’t stand or run. 

We ate so much of rabbit 
You see, we’d overdone. 

And so ’tis recommended 
To those who feel the need 

Of something extra fancy, 

Try Belgian Hare for feed. 

—Coffman, Wheatridge, Colo. 


13 




Cooking and Serving. 

The following recipes will be found very appetiz¬ 
ing and are being used by some of our best«chefs. 
One may serve the same vegetables with rabbit 
meals as with chicken. Fruit sauces are always in 
order. 


Bouillon 

Salt, herbs, cloves, peppercorns, onions, celery, 
carrot, turnip. 

Cut rabbit into suitable pieces, using a scant quart 
of cold water for each pound of meat, teaspoon of 
salt, bunch of herbs, couple of cloves, same of pep¬ 
percorns, one onion, stick of celery, carrot and tur¬ 
nip. Bring all to a boil, skim, simmer about four 
hours, add boiling water if necessary. Remove all 
but meat if more boiling is required. Strain and 
serve hot. 

, __ 


* Consomme 

Four pounds of rabbit, some knuckles of veal, 
five quarts of water, some bacon chopped, half a 
dozen cloves, same of peppercorns, a bay leaf, 3 
onions, a carrot, turnip, 2 stalks of celery, some par¬ 
sley, tablespoon of salt, some kitchen herbs, rind 
and juice of a lemon. 

Cut the meat in small pieces, put in pot. Cut the 
vegetables in thick slices, then brown all the vege¬ 
tables in ham or bacon fat, then brown the meat, put 
all in pot and simmer 5 or 6 hours, until meat is 
ribbons. Strain and when cold remove the fat. Heat 
the soup again, mixing with it the whites of 3 eggs, 
with the crushed shells and lemon. Simmer 10 
minutes, strain, heat again and serve. 


14 




Cream of Rabbit 


Two quarts of rabbit broth, 1 cup of cream, 2 
tablespoons of corn starch. Season broth with mace, 
salt, celery seed and pepper. Dissolve cornstarch 
in cream, stir slowly into hot broth, stirring well 
until it has thickened. 


Gumbo Soup 

Cut rabbit into joints and fry for five minutes in 
butter or drippings; take rabbit out and put in 
boiling kettle with pound of sliced salt pork. Use 
the fat in which rabbit was fried to fry two minced 
onions and add to meat. Pour two quarts of cold 
water over all and simmer for two hours. After it 
comes to a boil add half can of tomatoes or a few 
fresh ones, about 20 okra pods, a chopped sweet 
pepper. Cook until tender and slip from the bones, 
remove bones; season to taste, add a tablespoonful 
of butter rolled in one of rolled flour; boil for five 
minutes (add boiling water if needed) and serve 
with sprinkling of chopped parsley. 


Mock Turtle Soup 

Herbs, onions, bayleaf, carrot, allspice, lemon, 
flour, butter, Sherry wine, kitchen bouquet. 

Boil rabbit until meat cooks from the bones, keep¬ 
ing meat covered with water while boiling. Leave 
it in the liquid over night. Cut meat from bones 
and put back into stock, put on the fire, add a bay 
leaf, a chopped onion, small bunch of soup herbs, a 
grated carrot, teaspoonful of allspice, season to 


15 




taste. Simmer for an hour, strain, thicken with 
two tablespoonfuls of browned flour and two of 
butter, rubbed together and season with Worcester¬ 
shire sauce or a little tobasco; add juice of a lemon 
and a gill of sherry. 


Rabbit Soup 

Onions, butter, flour, milk, egg, parsley, paprika. 

Mince onion until you have about four table¬ 
spoonfuls and simmer them in a quantity of rabbit 
stock. Thicken with two tablespoonfuls of butter 
rubbed smooth with two of flour, add to the soup 
a cupful of hot milk, beat white of egg and add to 
stock a tablespoonful of chopped parsley, and a 
pinch of paprika. Season to taste. 


Savory Rabbit Soup 

Cut into fine dice, a large onion, a good sized tur¬ 
nip, two small carrots, and fry brown in butter or 
drippings. Then add to them a half cup of hot 
water or rabbit stock; let simmer about 15 minutes; 
put into soup kettle with half a can of stewed to¬ 
matoes, a small cup of chopped raw cabbage, four 
stalks of celery, bunch' of parsley chopped, a sprig 
of fresh thyme or savory, if no fresh herbs drop in 
for half hour a soup bag that comes prepared for 
seasoning soups. Now if you have any bones left 
from a previous rabbit meal add them, taking off 
the meat. Cut in small pieces, add it at the last. 
Cover bones and vegetables with 3 quarts of boiling 
stock or water, stew gently for about four hours, 


16 




then thicken if you wish, with a cup of mashed 
potatoes or teaspoon of cornstarch. Remove bones 
and herbs and add the diced meat, a teaspoon of 
parsley and serve hot. 


Apple and Rabbit Pie 

Quarter enough apples to three quarter fill a bak¬ 
ing dish and add enough prepared rabbit meat and 
left over gravy if any to be had. Make a regular 
pie crust and cover dish or make an ordinary pie, 
making holes for steam to escape. Bake until done. 


Bunny Pic 

Cut rabbit in joints, stew until done. Remove 
bones. Line the sides of a baking pan with dough 
as you make for biscuits. Put in your rabbit, with 
some chopped bacon. Sprinkle in a bit of parsley. 
Dissolve a tablespoonful of beef extract and add. 
Cover with dough. Perforate upper crust so as to 
allow steam to escape and bake half an hour in 
moderate oven. 


Bunny Pie 

Puff paste, macaroni, eggs, kitchen bouquet, pep¬ 
per, salt, a pound of boiled cold rabbit, a pound of 
puff paste, 1 onion, 3 ounces of macaroni, two hard 
boiled eggs. 

While boiling macaroni, line a dish with pastry. 

17 





Put macaroni in center, place pieces of rabbit around 
it. Pour in about two cupfuls of stock, some of 
kitchen bouquet. Sprinkle in salt and pepper and 
some chopped parsley. Chop a scalded onion and 
sprinkle it in. Cook in a moderate oven about 30 
minutes. Take white of eggs and chop fine and 
sprinkle in. Do same with yolks of eggs by rub¬ 
bing through a sieve. 


Boiled Rabbit 

Onions, mushrooms, bayleaf, parsley, butter. 

Soak rabbit about 15 minutes in warm salted 
water. Skewer legs to body and put into kettle 
with enough hot water to cover, season with salt, 
pepper and bayleaf. Boil until tender. Dish and 
smother with onions and mushrooms and a sauce 
made from the liver, chopped parsley and butter. 


Blanquette of Rabbit 

Two cups of cooked rabbit cut in strips, 1 cup 
medium thick white sauce, 1 tablespoonful very fine 
chopped parsley, yolks of two eggs, 2 tablespoonfuls 
of milk. Add rabbit to sauce, when well heated add 
yolks of eggs, slightly beaten, diluted with milk. 
Cook two minutes, then add parsley. 


Broiled Rabbit. 

Disjoint rabbit, broil over a medium fire. When 


18 





broiled, butter and season well and cover with the 
following sauce. Take drippings, if not enough add 
melted butter, a tablespoon of vinegar, a little of 
prepared mustard, a teaspoon of syrup, salt and 
pepper to taste; bring to a boil and cover rabbit; 
garnish with chopped parsley. 


Baked Rabbit 

Egg, crumbs, salt, pepper, olive oil, butter, bacon, 
flour. 

Cut rabbit in joints, wiping dry, dip into beaten 
egg, roll in crumbs, season to taste. In a well but¬ 
tered pan, place rabbit, pour olive oil or melted 
butter over it. Bake in a steady oven until tender, 
then remove to a hot dish. Pour over rabbit a good 
cream sauce or gravy. Serve with sliced bacon and 
corn fritters. 


Baked Rabbit 

Salt pork, flour, milk, salt, pepper, currant jelly. 

Soak rabbit in salt water; wipe dry; lard with 
fat salt pork. Dredge inside and out with flour, 
salt and pepper mixture. Arrange in pan, covering 
it with strips of bacon, bake about two hours, .bast¬ 
ing frequently with milk. In making gravy add 
currant jelly. Serve with potato balls. 


Braised Rabbit 

Bacon, thyme, onion, carrots, tomato sauce. 


19 





Take the backs and legs of rabbits, lard them. 
Braise with bacon, onions, carrots, and thyme. 
When tender take up, add thick tomato sauce to 
the brasiere, simmer and strain. Serve it over rab¬ 
bit. 


Barbecued Rabbit 

Prepare and broil rabbit having left heart, liver 
and kidneys inside. Dish on hot platter. Make a 
sauce of two tablespoonfuls* of vinegar, two of 
melted butter, salt and a teaspoonful of prepared 
mustard, and a little tobasco. Pour over hot rabbit; 
sprinkle with chopped parsley. 


Chop Suey Rabbit 

One quart of cubed rabbit, a quarter cup of chop¬ 
ped salt pork, a pint of stock, 1 chopped onion, 2 
cups of celery cut in one inch lengths, teaspoon of 
salt, two tablespoonfuls of molasses, 3 tablespoon¬ 
fuls of flour, about same of water, 1 tablespoonful of 
C hinese sauce and half cup of fresh mushrooms. 

Cook the rabbit meat in bacon fat until brown ; 
add the stock, onion, celery and salt. Simmer one 
hour. Mix the flour and water and add to the mix¬ 
ture until thickened; then add the molasses, Chi¬ 
nese sauce and mushrooms. Simmer for about 10 
minutes and serve. 


Cutlets of Rabbit 

Poultry seasoning, salt, pepper, flour, butter. 


20 





Take the legs, roll them in a mixture of salt, pep¬ 
per, and poultry seasoning, then in flour; dip in 
beaten egg and bread crumbs; place in a pot contain¬ 
ing melted butter; put in a slow oven for a half 
hour or until tender. Serve with tomato sauce. 


Chili Spanish Style 

Chili, pepper, onions, vinegar, catsup, olive oil. 

Cut in small pieces, let it come to a boil for half 
hour in a pan of vinegar with a small clove of garlic. 
Put meat in frying pan with plenty of olive oil; 
season with about 10 small Chili peppers, Chili 
powder to taste, two medium sized onions, one to 
two-thirds of a bottle of catsup. Before seasoning 
let rabbit fry in oil on a slow fire until it is very 
tender, then add the seasoning and let it set for 
20 minutes. 



21 





♦ 

Civit of Rabbit 

Cut rabbit in small pieces; save as much of the 
blood as possible. Cut one ounce of lean bacon for 
each pound of rabbit. Have bacon in large dice 
shape; boil for 5 minutes; drain and add these to 
two melted teaspoontuls of butter in a sauce pan. 
When brown take out, keeping warm and fry the 
pieces of rabbit in the sauce pan until light brown; 
add 3 or 4 tablespoons of flour, 2 scant cups of 
stock, 1 cup of Maderia wine; boil 5 minutes and 
skim, add the bacon, a bunch of herbs, a tablespoon 
of Worcestershire sauce, pepper and salt to taste. 
Cover and cook half hour. Blanch a dozen button 
onions; put into pan with two tablespoons of butter, 
and teaspoonful of sugar, fry until brown, then add 
to the rabbit and simmer about 20 minutes. Boil 
two dozen button mushrooms in salted water for 
5 minutes and add them to the rabbit; simmer all for 
5 minutes. Dish rabbit on a hot platter, place onions 
and mushrooms around and keep warm. Put sauce 
back to boil, adding blood ; bring to a boiling point; 
strain and pour over rabbit. Garnish with chopped 
parsley. 


- Curried Rabbit 

Onions, bayleaf, sweet herbs, celery, salt, pepper, 
butter, flour, curry powder, eggs, lemon. 

Cut rabbit into pieces, cover with cold water, add 
an onion, bayleaf, some sweet herbs, stalk of celery, 
season with salt and pepper. Simmer until tender. 
Place rabbit on platter and thicken broth with but¬ 
ter and flour to which has been blended a teaspoon 
of curry powder; add the yolks of 3 eggs well 
beaten, and the juice of a lemon. When gravy is 


22 



smooth and thick, slowly stir in the curry, egg yolks 
and lemon. Do not have it boiling so as not to 
curdle the egg. Pour gravy over rabbit. Serve very 
hot. 


Curried Rabbit and Rice 

Butter, cloves, onions, curry powder, cardamon 
seeds, baylcaf. 

Put 3 ounces of butter and a dozen cloves into a 
saucepan and in it fry an onion which has been cut 
into rings. Add a tablespoonful of curry powder, 
stir and turn in a pound of meat cut into small 
pieces, seeds of 6 cardamons, bayleaf, salt to taste, 
Serve with rice. 


Curried Rabbit 

Cloves, ginger, sugar, salt, lime juice, curry pow¬ 
der. 

Chop a quantity of meat fine and place in a kettle, 
add enough water to cover, a few cloves, a little 
ginger, a tablespoonful of sugar, two of lime juice, 
a little curry powder, salt to taste. Stew until 
tender. 


California Style 

Onions, mushrooms, butter, sweet potatoes, pars¬ 
nips. 

Take a good sized rabbit, cut into pieces, wipe 
dry, drop into pan greased with butter, fry until 
a nice brown. Then slice an onion; let all brown; 


23 





cover with water and let simmer for an hour. Put 
in a can of French mushrooms and thicken with a 
little flour. If you have no mushrooms try small 
pieces of browned sweet potato or parsnip. 


Croquettes 

Cup of cooked rabbit, 2 tablespoonfuls of flour, 
same of butter, 1 egg, ]/ 2 cup of milk j /2 teaspoonful 
of salt, pepper to taste, teaspoonful of lemon juice. 


Croquettes 

Parsley, butter, flour, mace, onions, celery, salt, 
pepper, thyme, milk, egg, catsup, crumbs. 

Chop a small boiled rabbit finely with a little 
parsley added. Blend in a saucepan three of four 
tablespoonfuls of butter; add a teaspoonful of 
minced onion and a piece of celery if you have it. 
Cook lightly, add about 7 teaspoonfuls of flour, and 
boil about 10 minutes, stirring in a teaspoonful of 
salt, pepper, a touch of mace, a little thyme, then 
add three quarters of a quart of milk and rabbit 
broth, equal portions; when to the consistency of 
rich cream gravy add a hard boiled egg finely 
minced and the rabbit, with two tablespoonfuls of 
catsup. Mold into croquettes. Dip in egg and 
crumbs. Fry in hot fat. 


Chafing Dish 

Milk, salt, lemon, corriander, cardamon, cloves, 
pepper. 


24 





Cut into squares about a pound of cooked rabbit, 
and mix with it one ounce of salt, juice of one lemon, 
two or three drops of coriander, ten drops of carda¬ 
mon, ten drops of cloves, two drams of pepper and 
add a cup of milk. Serve very hot. 


Chowder* 

Cook one large sliced onion, 6 tablespoonfuls of 
margarine, drippings or cooking fat, two cupfuls of 
diced carrots, eight potatoes peeled and diced 
small, 3 tablespoonfuls of flour, 3 cups of milk and 
one and a half pounds of cooked rabbit, salt and 
pepper. 

Cook onion in hot fat for five minutes; put fat, 
onions, potatoes and carrots in kettle and cover 
with boiling water cooking until vegetables are ten¬ 
der. Mix the 3 spoonfuls of flour with half a cup of 
cold milk and stir into the vegetable pot to thicken ; 
add rest of milk and rabbit meat. Cook until tender. 


Casserole No. 3 * 

Salt, pepper, potatoes, onions, bayleaf, flour, and 
mace. 

Cut rabbit as for frying and^season with salt and 
pepper. Put in casserole; add a pint of boiling 
water. Put on cover and bake one hour in moderate 
oven, then add number of potatoes required for fam¬ 
ily, onions, bayleaf, blade of mace, and cook forty 
five minutes longer. 


25 




Casserole No. 1 


Rabbit to be boned or not as desired. Lay alter¬ 
nate layers of rabbit and thin slices of bacon. Sea¬ 
son with thyme, sage, and thin slices of onions. Fill 
dish with water and bake in slow oven for two 
hours. A deep covered baking dish can be used in 
place of casserole. 


Casserole No. 2 

Cut rabbit same as for frying. Dip in sweet milk, 
roll in flour and season with salt and pepper. Fry 
in hot fat until brown. Put into casserole or other 
tightly covered dish and cook in moderate oven for 
an hour. Do not add water—it cooks tender in its^ 
own juice, and steam. 



26 



Casserole No. 4 * 


Cut rabbit as for fricassee. Make two pieces of 
tlie back. Fry a dozen slices of salt pork in pan, 
then two sliced onions to a pale brown. Strain the 
fat back into pan keeping the shreds of onions and 
pork in a bowl, pepper and salt and dredge pieces of 
rabbit with flour. Fry in fat; have ready about two 
dozen potato balls and half as many baby onions 
with half cupful of either canned or fresh button 
mushrooms. When meat is well seared on both 
sides lay same in casserole, then six potato balls, 
two or three onions with a few mushrooms. Strew 
the pork which has been chopped over them ; season 
with salt, pepper, a little chopped parsley, dredge 
with flour which has been browned. Proceed in this 
manner until casserole is full. Cover with cold 
water, stock or gravy. Put on cover, filling in the 
crack where it joins the casserole with flour paste 
and cook slowly three hours before opening it. If 
tender, then drain off the gravy, being careful not 
to disturb the various layers. Put in sauce pan ; 
thicken with browned flour, season with tomato 
catsup, salt, and pepper if needed. Boil one minute; 
stir in a tablespoonful of tart currant jelly and some 
lemon juice, return to casserole, replace the cover 
and leave in open oven for five minutes before 
serving. 


Casserole No. 5 

Prepare as for casserole No. 4; proceed same way 
to fry pork, onions, dredge with salt, pepper and 
flour. Pack in casserole, pour in enough stock or 
butter and water barely to cover it; season to taste; 
add sweet herbs and onion juice. Cover closely 


27 



and cook slowly for two hours or until tender, drain 
the gravy into "a sauce pan, setting that containing 
the meat cover into hot water or a large vessel of 
boiling water. Thicken the gravy with a large 
lump of butter, worked up with browned flour, a tea¬ 
spoonful of Worcestershire sauce and one kitchen 
bouquet. Pour back upon the meat and let all stand 
together in boiling water for five minutes. 


Casserole No. 6 

Salt, pepper, rice flour, paprika, kitchen bouquet, 
currant jelly. 

Dress a rabbit of about 4 months of age, leaving 
liver, heart and kidneys inside; truss rabbit; heat 
enough butter or pork fat and brown rabbit in this. 
Remove, stir in \y 2 tablespoonfuls of rice flour and 
when smooth add slowly two cupfuls of strained 
stock, seasoned to taste.; add some paprika and a 
teaspoonful of kitchen bouquet, and stir until sauce 
boils. Arrange rabbit in greased casserole and pour 
over the gravy. Serve in casserole. Currant jelly 
may be added to gravy. 


Chinese Style * 

Condiments, ham^onions, bamboo sprouts, wal¬ 
nuts, Chines salt, parsley. 

Cut rabbit into pieces of suitable size, add all 
kinds of condiments, then place in deep sauce pan ; 
add some fat ham chopped, a few slices of bamboo 
sprouts, a minced or chopped onion and a handful of 
walnuts. Cover with hot water and let stew slowly 


28 




until tender. Add Chinese salt or sauce and some 
chopped parsley. Very nice served with shredded 
pineapple or served with rice wafers, made as fol¬ 
lows . Stir into four ounces of ground rice to which 
has been added some salt, two ounces of fresh butter 
beaten to a cream, also a well beaten egg, roll dough 
out thin, cut into small squares, bake in moderate 
oven ten to fifteen minutes. Will make about 
twelve small squares. * 


Deviled Rabbit 


Rutter, cayenne, mustard, tarregon, vinegar, Wor¬ 
cestershire sauce. 

I ake the legs and boil them for fifteen minutes, 
let cool, then score them slantwise in three or four 
places to the bone. Make a mixture of melted but¬ 
ter, Cayenne, Worcestershire sauce, prepared mus¬ 
tard and tarragon vinegar. Thoroughly rub the 
cuts with the mixture. Now slowly broil them a 
light color and serve. Garnish with a crouton and a 
little of the mixture made hot. 


Deviled Rabbit 

Cut some cold cooked rabbit, sprinkle with salt, 
and white pepper; dip into warm melted butter, 
then cover with devil paste (made in the following 
manner: 2 teaspoonfuis of French mustard, 2 salt 
spoonfuls of English mustard,- a tablespoonful of 
Worcestershire sauce, 2 teaspoons of chutney chop¬ 
ped, salt and pepper to taste). Sprinkle over meat 
browned bread crumbs; place the pieces in a tin 


29 




with a little butter and cook in quick oven 10 to 12 
minutes. Dish in a hot plate. Garnish with white 
cress or lettuce. Season with salt, olive oil and a 
few drops of vinegar. 


Epigramme of Rabbit Pique 

Take the legs and lard them. Fry one-half of 
them slowly until tender. Braise the other half. 
When serving place a line of mashed potatoes down 
the center of dish, on one side place a braised leg 
dipped in White Stalien sauce, on the other side a 
fried leg. Garnish the ends with fancy shaped 
quenelles, made of the heart, liver and brains. 


Fried Rabbit 

Cut rabbit in suitable pieces and roll in a mixture 
of flour, salt and pepper. Fry in hot grease or oil. 
The grease from fried salt pork will impart a very 
good flavor if used. A small onion fried with the 
rabbit is liked by many. Cook slowly until done— 
about forty or fifty minutes. Put meat on hot 
platter, sift some flour into fat according to quan¬ 
tity wanted; rub well into fat with spoon; when 
brown add cold milk until right consistency; pour 
over rabbit. Garnish with pieces of toast and pars¬ 
ley. Serve hot with currant jelly or fried green 
peppers. 


French Style 

Salt, pepper, celery, garlic, allspice, Chili peppers, 
bayleaves, apple cider, onions, carrots. 


30 





throw in four whole cloves, bay leaf, a tablespoon¬ 
ful of sugar. Cut up two onions, six whole peppers, 
salt to taste; let stand two or three days, being sure 
to have rabbit under liquid. The third day, brown 
two tablespoonfuls of flour in two tablespoonfuls of 
lard. Then add all the liquid from the rabbit, spices 
and onions and let boil a few minutes, then drop 
rabbit in, season to taste, add more sugar if desired 
and let simmer a couple of hours till very tender. 
If you can get some hard ginger bread grate about 
2 ounces of it in place of extra sugar, which im¬ 
proves it immensely. When finished it should 
be a dark brown. Serve with dumplings or potato 
balls and use gravy freely. 


Hindu Style 

Stuff a boned rabbit with force meat balls, made 
of boiled rice, fresh herbs, onions and a hard boiled 
egg. Braise gently over a clear lire. 


Hashed Rabbit 

Two cups of cooked rabbit, 1 cup of boiled po¬ 
tatoes, 2 tablespoonfuls of olive oil, 1 cup of rabbit 
broth or milk, half a cup of bread crumbs, a small 
minced onion. Season. 


Hungarian Style 

Butter, onions, parsley, whole peppers, salt, Wor- 

33 






cestershire sauce, kitchen bouquet, mushrooms, 
bacon. 

Disjoint rabbit and fry in butter or olive oil with 
some sliced onions and a bit of chopped parsley 
and a bayleaf, some whole peppers, salt to taste. 
When all the meat is light brown, remove and make 
a sauce, stirring into the butter in pan some flour, a 
tablespoonful of Worcestershire sauce, two or three 
cups of stock or boiling water and bring to a boil, 
stirring well, add meat and simmer until tender, 
adding a teaspoonful of kitchen bouquet. Dish on a 
hot platter, pouring strained sauce over meat and 
decorate with slices of crisp bacon and hard boiled 
egg cut in circles. Mushrooms and capers may be 
used. 


Jugged Hare 

Cut rabbit in joints, flour them over and fry 
brown, place a layer of fat bacon, add salt, a few 
pounded pepper corns and cloves. Let this simmer 
for one hour and a half. When tender, take rabbit 
out, which must be kept hot until gravy is pre¬ 
pared ; strain and mix with one wine glass of port 
wine and one tablespoonful of red currant jelly; 
thicken with butter and flour if required and season 
with salt and pepper. 


Jellied Rabbit 

Cut rabbit into joints, put into boiling kettle, add 
a knuckle of veal bone or a pigs foot, covering all 
well with cold water. Add a minced onion and pars- 
ley, bayleaf, salt, pepper to taste, and boil until meat 

34 


/ 




separates from the bones. Cut meat into small 
pieces, pour liquid over meat and let cool. A third 
of a cup of vinegar may be added to about a five 
pound rabbit. 


Jellied Rabbit 

Veal bone, salt, pepper, paprika, onion, lemon, cel¬ 
ery, eggs, mint, pimentos. 

Use a five or six pound rabbit; boil with a knuckle 
veal bone until meat is tender. Remove and put 
meat through a grinder. Add salt, pepper to taste, a 
tablespoonful of onion juice, paprika, a little lemon 
juice, cup of chopped celery. Mix well, adding 
stock. When partly firm or before it firms turn into 
mold. Decorate with whites and yolks of eggs, 
and canned pimentos. Let it stand in ice box. It 
may be necessary to add a tablespoonful of gelatine 
to the stock in warm weather. Serve garnished with 
mint leaves or water cress. 


Rabbit Pick Me Up 

Take the meat from a well boiled rabbit, half a 
pound of boiled bacon, half a pound of boiled onions, 
some mashed potatoes. Pass rabbit, bacon and 
onions through a mincing machine, season to taste, 
and fry in boiling fat until brown. Serve hot. 


Rabbit Birds * 

Salt pork, cracker crumbs, salt, pepper, cayenne, 

35 





paprika, poultry seasoning, lemon juice, onion juice, 
catsup, egg, cream. 

Wipe pieces of rabbit, remove bone, cut as thin as 
you can ; have pieces about one and a half inches 
long by about one and a half inches wide, each piece 
making a bird. Chop trimmings of rabbit, adding to 
each three birds a piece of salt pork fat one inch 
square and a quarter of an inch thick, pork to be 
chopped with the trimmings. Add to the chopped 
meat half their measure of fine cracker crumbs and 
season highly with salt, pepper, cayenne, paprika, 
poultry seasoning, a little lemon juice, catsup and 
onion juice. Moisten with beaten egg and stock or 
hot water. Spread each bird with a layer of mix¬ 
ture, not too close to the edge. Roll, tie up with 
thread, dip in egg and cracker dust and fry golden 
brown. Put into sauce pan, make a white sauce to 
half cover meat. Cook slowly for 20 minutes or un¬ 
til done. Serve bird on toast, pouring sauce over 
bird and toast. Dot with currant jelly. 


Rabbit Rolled in Cabbage Leaves 

Cabbage leaves, onion, salt, pepper, boiled rice, 
poultry seasoning. 

To a pound of cooked rabbit meat chopped, add 
one-third as much boiled rice and some sausage meat 
or fat pork, one grated onion; season to taste, add- 
ing~a dash of poutry seasoning. Mix well. Take 
required amount of cabbage leaves, place in boiling 
water for five minutes until wilted. Roll a part of 
the mixture in each leaf, place in pan of boiling 
stock or water and let simmer until tender. Make a 
gravy of the stock if wanted. 


36 



Rabbit Pot Pie No. 1 * 

Onions, flour, salt, pepper, lard, potatoes, baking 
powder. 

Cut rabbit in small pieces, place in pot, cover with 
boiling water, put in a medium sliced onion, season 
and stew until tender. Prepare a rich pie crust 
dough, using one quart of flour, half teaspoonful of 
salt, a tablespoonful of baking powder, with enough 
water to give proper consistency. Roll out flat as 
for pie crust, spread lard over surface, fold and re¬ 
roll twice spreading lard each time; line bottom and 
sides of pan with dough, fill with meat and alter¬ 
nate layers of potatoes, in small pieces, and a few 
onions. Use the thickened broth from stew pot as 
gravy, pouring it over the contents in pan. Cover 
with dough, place in oven and bake for an hour or 
until the upper crust is a light golden brown. Serve 
hot. 

Rabbit Pot Pie No. 2 

Flour, salt, pepper, sweet herbs, salt pork, thyme, 
bacon, egg, white wine, nutmeg. 

Cover dish with good puff paste, or pie crust. 
Chop together a rabbit and a pound of fat pork. 
Season with salt, pepper and thyme. Lay rabbit 
and pork in a dish. Parboil the liver and beat in a 
mortar together with the same amount of bacon, a 
few sweet herbs and season. Add nutmeg to taste. 
Then mix with yolk of egg and make balls; put in 
pie adding to it a pint of white wine. Bake in quick 
oven for an hour. • 


Rabbit Pot Pie No. 3. 

A young meaty rabbit of about 12 weeks of age, 


37 



browned in butter, another one boiled or stewed 
until tender. Cut boiled one into finger lengths and 
lay on bottom of pan or a deep oval dish that has 
been brushed over with butter. Lay pieces of 
browned meat over the boiled meat which has been 
piled up in center of dish in a dome shape; sprinkle 
lightly with salt, pepper or paprika. Cut two hard 
boiled eggs in quarters and lay them between pieces 
of browned rabbit and add a cupful of strained 
stock in which rabbit was boiled; reserve the re¬ 
mainder of stock to add to pie when baked. Wet 
the edge of dish and lay a thin strip of wartime 
crust around it and press it close to the underside so 
that gravy cannot boil up under it. Dust over the 
contents of the pile a scant teaspoonful of rice flour 
or powder. Lay on top sheet of pastry. Cut a 
small hole in center and make several incisions for 
the steam to escape. Brush over with beaten egg 
mixed with a little cold water. Bake in a hot oven 
until brown. Five minutes before -removing from 
oven pour remaining stock highly seasoned and 
slightly thickened, through a funnel inserted in hole 
in center of pie. 


Rabbit Pot Pie No. 4 * 

Ham, Worcestershire sauce, mushrooms, walnuts, 
parsley, egg, tart jelly, salt, pepper, nutmeg. 

Use a pound of raw veal, a pound of raw ham, 
2 tablespoons of chopped m'ushrooms, a table¬ 
spoonful of chopped pickled walnuts. 2 teaspoonfuls 
of chopped parsley, \y 2 cups of stock, a beaten egg, 
^ cup of tart jelly, salt, pepper and nutmeg to taste, 
and pastry. Roll pastry one-third inch thick; line 
dish with it. Chop veal and ham, mix, season with 


38 



salt, pepper and nutmeg. Put layer of this force 
meat over inside of pastry. Remove bones from 
rabbit and boil with stock. Fill center of pie with 
rabbit. Between each layer of rabbit, put a layer 
of mushrooms, parsley and walnuts mixed together, 
the last being a layer of veal and ham. Cover with 
pastry, brush over top with egg. Bake in moderate 
oven for 3 hours. When done make a hole in pas¬ 
try and pour in stock in which the jelly has been 
melted with Worcestershire sauce. Serve cold. 


Ragout of Rabbit * 

3 pounds of meat, 3 tablespoons of flour, \ l / 2 pints 
of water, 4 potatoes, 2 onions, 3 tablespoons of 
suet, salt, pepper, chopped parsley and 2 teaspoon¬ 
fuls of beef extract. Cut up the meat, put suet in 
pan, when hot add the meat, shake until meat is 
browned, draw the meat to one side of sauce pan, 
add flour to fat, add beef extract dissolved in hot 
water, add onions, salt, pepper to taste, a teaspoon¬ 
ful of chopped parsley. Bring to the boiling point ; 
cover pan and simmer gently for 2 hours or until 
tender. Add boiled potatoes cut up, and some 
macaroni. 


Roasted Rabbit 


Salt pork, bread crumbs, thyme, flour, minced 
onion, parsley, vinegar or lemon juice, water cress. 

Clean rabbit after soaking and stuff with follow¬ 
ing dressing. Mince a slice of fat salt pork and mix 
sufficient bread crumbs to fill rabbit. Season with 
salt, pepper, thyme, and minced onion. Stuff rab- 


* 


39 




bit, cover with thin slices of bacon. Pour cup of 
boiling water in pan. Bake about an hour, basting 
often. Add a little vinegar or lemon juice to the 
gravy; dredge with flour; brown and remove from 
oven. Garnish with fried bacon, lemon and water 
cress. 


Roasted Rabbit 

Bacon, onions, bread crumbs, claret, butter, cat¬ 
sup, salt pork. 

Stuff rabbit with a force meat of fat salt pork 
or bacon, a minced onion and fine crumbs; season 
well with salt, pepper and parsley. Sew up rabbit. 
Lay upon grating of roaster thin slices of bacon or 
pork and lay some over rabbit. Pour over all a 
cupful of stock and roast. When done remove pork, 
wash rabbit with butter dredged with flour aud 
brown. Drain off gravy, lay bits of bacon about 
rabbit in dish. Boil up gravy adding a tablespoon¬ 
ful of tomato catsup and a glass of claret. 


Roasted Rabbit 

Bacon or salt pork, salt, pepper, nutmeg, herbs, 
olive oil or butter, egg, milk, flour, kitchen bouquet, 
•onion, lemon, parsley, currant jelly. 

Gash thick part of flesh on back, if rabbit is an old 
one lard with fine strips of bacon or fat salt pork. 
Boil liver, chop and mix with bread crumbs, a slice 
of fat pork, seasoning well with salt, pepper, nut¬ 
meg and herbs. Use water in which liver was 
boiled to moisten and a beaten egg to bind ; stuff and 
rub body with olive oil or butter. Roast, basting 


40 




frequently until done. Milk may he used in basting 
—some epicures think it keeps the flesh juicy. 
About 2 hours is the time for roasting. A few 
minutes before taking out dredge with flour, then 
froth with butter. Dish on a hot platter and add to 
the gravy a tablespoon of each butter and flour 
rubbed together, one of kitchen bouquet, juice of an 
onion, tablespoon of lemon juice. Bring gravy to a 
boil, strain and serve. Garnish with lemon dotted 
with currant jelly and parsley. 


Roasted Rabbit 

Vinegar, onion juice, lemon, celery, salt, pepper, 
salt pork. 

Cut rabbit in halves, separating fore quarters from 
the hind. Bone the saddle, but not the legs. Pre¬ 
pare a marinade of white wine vinegar. Season with 
a little onion juice, lemon, celery, salt, pepper and 
lay the saddle in this bath for 24 hours. Take out 
and stuff the boned saddles with a good force meat, 
(iive them a nice rounded shape and tie with tape to 
hold firm'. Place in roasting pan with a pint of 
broth, having a piece of salt pork placed on each 
saddle and bake for of an hour in hot oven. Baste 
often. Strain gravy over rabbit and when serving 
decorate with noodles. The fore quarters can be 
used for soups, hash, stews, etc. 


Rabbit Rolls * 

To Y\ of a pound of rabbit meat add two ounces of 
salt pork and a minced onion, adding salt, pepper, 


41 




mace and paprika. Spread out on a board and add 
about 3 ounces of bread crumbs and mix well. Roll 
a good thick paste or puff paste out to a quarter 
inch thick. Cut into squares and put some of the 
mixture on each square; wet the edges and fold over 
the meat, pressing the edges together. Brush over 
with yolk of egg and bake in moderate oven. 


Rabbit Sandwich 

Egg, butter, mustard, salt, pepper, onion juice. 

To a cupful of chopped rabbit and a hard boiled 
egg add two ounces of butter, one tablespoonful of 
prepared mustard, salt, pepper to taste, a touch of 
onion juice. Mix well and spread on thin slices of 
bread. 


Rabbit Scrapple * 

Ground cloves, pepper, jelly, salt, chopped rabbit 
and salt pork (2 parts to 1 of salt pork) to fill a pint 
measure. 

Prepare enough corn meal and add meat, season 
to taste with salt, pepper, cayenne, ground cloves, a 
pinch of mace. Boil. When well cooked and thin 
turn into mold and let stand until cold. Slice into 
half inch thicknesses and fry brown in butter. Tart 
currant jelly served on each slice is delicious. Some 
folks prefer a gravy—a salt pork gravy is recom¬ 
mended. 


Rabbit Scrapple * 

Take equal parts of pigs head and rabbit meat. 

42 





Cover with cold water. Boil until bones slip from 
the meat. Remove bones, chop meat. Skim grease 
off liquid and return meat. Season highly with salt, 
pepper, and powdered herbs. Use plenty of Worces¬ 
tershire sauce. Keep stirring and add enough corn 
meal and buckwheat flour to make soft mush. Cook 
slowly for an hour. Turn mixture into deep pans 
and keep in a cool place. 


Rabbit Timbals 

1 wo tablespoons of butter, *4 cup bread crumbs, 
2/3 cup of milk, 1 cup of chopped rabbit, small 
amount of chopped ham. y 2 tablespoon of finely 
chopped parsley, 2 eggs, pepper and salt. Melt but¬ 
ter, add bread crumbs and milk. Cook 5 minutes 
stirring carefully, add meat and eggs lightly beaten, 
and parsley. Turn into a buttered dish, place in a 
pan of water covered with brown paper buttered. 
Bake 20 minutes. 


Rabbit Barbecue 

Bacon, pepper, beef extract, flour, lemon, pickles, 
catsup. 

Split rabbit and place a layer of sliced fat bacon 
in roasting pan. Lay rabbit well peppered, cover 
with bacon. Pour into pan enough stock or boiling 
water (with a teaspoonful of beef extract for each 
cupful) to half cover rabbit. Bake in oven until 
tender, basting often. When tender take out meat 
and keep it warm while you prepare a gravy. Skim 
the fat off surface of liquid, add some flour, about a 


43 




teaspoonful to a cup of liquid, stirring well, juice of 
a lemon, 2 tablespoons of chopped pickles and some 
catsup, a cup of boiling water if needed. Cook until 
thick and smooth and pour over rabbit. Serve, 
macaroni, noodles or spaghetti. 


Roast Rabbit on Liver Toast 

Butter, Maderia wine, salt, paprika, toast, Wor¬ 
cestershire sauce, parsley, water cress. 

For a small rabbit put two tablespoonfuls of but¬ 
ter or bacon fat and one gill of Maderia wine in 
baking pan. Season rabbit with salt, paprika, and 
place in pan. Roast. Roast the liver and baste with 
drippings. Dip crustless slices of crisp toast in 
gravy. Spread the liver that has been mashed to a 
paste on toast and season with salt and paprika. 
Serve rabbit on each toast slice. Garnish with pars¬ 
ley. 


Rabbit Loaf * 

Chop finely about 3 pounds of rabbit which has 
been parboiled and a quarter of a pound of fat salt 
pork, an onion, 2 stalks of celery; season to taste, 
some sweet herbs, lump of butter, cup of bread 
crumbs, a scant cup of stock, the yolk of one egg, 
and the whites of 2 eggs beaten well together. Shape 
into loaf, brushing it over with the yolk of egg. Dust 
with line bread crumbs. Bake on rack of pan and 
baste often (add a cup of boiling stock into pan) 
until done. Cook in medium oven about one hour. 


44 




Rabbit Vegetable Loaf * 


Carrots, potatoes, beets, onion, tomatoes, salt 
pork, milk, sage, pepper, celery salt, paprika, pars¬ 
ley, egg, crumbs. 

Two cooked carrots, four cooked potatoes, two 
cooked beets, a minced onion, two tomatoes, boiled 
rabbit meat and salt pork (amount to suit). Put all 
through grinder, season with salt, pepper, celery 
salt, paprika, chopped parsley and powdered sage. 
Add an egg, half a cup or so of bread crumbs, milk 
or stock to give consistency to form roll. Roll in 
crumbs and lay slices of salt pork across roll and 
bake brown in a good oven. Serve with tomato 
sauce or cold in thin slices. 


Rabbit Omelet * 

Cream, butter, jelly, mustard. 

Cut two cupfuls of rabbit meat into small pieces, 
season well, moisten if necessary with a little 
cream, butter or gravy. Use one cupful in with the 
< melet. Take another cupful and mix two-thirds 
of'a tumblerful of tart jelly, a desertspoonful of pre¬ 
pared mustard. Mix well together. When the 
omelet is turned on the platter, turn the latter mix¬ 
ture over it and serve. 


My Favorite 


Cut into suitable sizes a young rabbit of 8 to 10 
weeks old, brown an onion in pork drippings, dredge 
rabbit with salt, pepper and flour. Fry rabbit light 


45 




brown, covering it with slices of bacon. When 
browned add cupful of boiling water, 2 bayleaves, a 
few whole cloves; add pieces of carrot, parsnips, 
and some small potatoes. Put on cover and steam 
until tender. Add more water if necessary. 


Marengo Rabbit 

Salt, pepper, chicken biscuit, flour, thyme, toma¬ 
toes, olive oil, onion, parsley, celery, cloves, bay- 
leaf. 

Cut about 3 pounds of rabbit in small pieces, 
about 2 inches in size. Put in sauce pan 2 table¬ 
spoons of oil or drippings of pork; add a sliced onion 
to the fat when hot. Cook brown and add rabbit. 
Season with salt, pepper and dredge with flour. Fry 
until brown, turning often; when all is browned 
pour over three cupfuls of stock and a half cupful 
of strained tomatoes, with a little parsley, celery, 
thyme, cloves, and bayleaf. Simmer until tender. 
Skim gravy and thicken, then strain. Garnish with 
chicken biscuit on edge. Place meat in center of 
dish and pour gravy over meat and toast. 


Mock Turkey Roast 

To a pound of rabbit meat, add one cup of bread 
crumbs, piece of salt pork, a teaspoonful of poultry 
seasoning, a minced onion, salt, pepper, \ l / 2 cups of 
milk. Put meat through grinder. Mix thoroughly 
with salt, pepper and l / 2 cup of milk. Line mold 
with half of this mixture. Put bread crumbs and 
cup of milk in sauce pan. Stir constantly over fire 


46 




until thick. Add teaspoon of salt, J4 teaspoon pep¬ 
per, poultry seasoning, and two teaspoonfuls of 
minced onion. Mix thoroughly and put in center of 
dish or mold and cover with rabbit mixture. Un¬ 
mold on cake tin. Shape two drumsticks from re¬ 
maining rabbit mixture and skewer to turkey. 
Cover with strips of salt pork or bacon. Bake, bast¬ 
ing often. Surround with potato balls or sweet po- 
totoes while baking. 


' f ' : V 

Rabbit Mince Meat No. 1 

To three cups of chopped rabbit, 1 cup of suet, 
6 cups of chopped apples, 3 cups of seeded raisins, 2 
cups of sugar, half a pound of chopped prunes, 1/3 
of a pound of shredded citron, y pint of strong 
coffee, 3 cups of currant or grape jelly, tablespoon 
of salt, cinnamon, allspice, cloves, teaspoon of pep¬ 
per and mace. Add some liquid in which rabbit 
was boiled, with the grated rind and juice of a 
lemon, and a little vinegar. Scald and pack in jars 
to prevent fermentation. 


Rabbit Mince Meat No. 2 

One cup of cooked rabbit meat, 2 cups of apples, 
]/ 2 cup of seeded raisins, cup of jelly, 1 lemon, cup of 
corn syrup, teaspoon of salt, same of cinnamon, y 2 
teaspoon of allspice, *4 nutmeg grated. Put all 
through chopper, having grated the rind of a lemon 
and extracted the juice. Mix thoroughly and put 
in double boiler. Heat through, add more salt and 
spices if wanted. 


47 




Rabbit a la Baltimore 


Prepare as for boiling, cut into joints, wipe dry, 
season well with salt, pepper, dip in beaten egg, roll 
in fine bread crumbs. Place in well greased or but¬ 
tered pan. Pour olive oil or melted butter over 
rabbit. Bake in a steady oven about 40 minutes, 
basting often. Make a good cream gravy. Serve 
with corn fritters and thin slices of crisp bacon. 
Garnish with parsley. 


New York Style 

Fill with dressing to suit taste, or to enough stale 
bread and a good sized piece of suet, chopped finely, 
good sized piece of ham, parsley and a little 
sweet herbs, salt, pepper to taste, a touch of cay- 
etine and mace, three or four chopped mushrooms, 
chop the liver, which has been boiled and add, mix 
with two eggs, beat well and stuff rabbit. 


Oriental Style 

Add and simmer gently together 2 cups of cold 
cooked rabbit, cut into cubes, 1 cup of stock or 
water, 2 tablespoons of butter or pork drippings, 1 
choped onion, 2 small cold potatoes diced, 1 cup of 
cooked peas or string beans chopped to dice, half a 
cup of rice. Season with salt, and pepper. Add a 
very little curry powder if liked. While stew is 
heating boil half a cup of rice. When tender put 
into vegetable dish, hollow out the center, fill with 
stew. Serve hot. 


48 




Saute of Rabbit 


Mushrooms, sherry wine, flour, butter, pepper, 
salt. 

Take the legs and saddles of the rabbit, soak them 
in warm salted water for an hour. Drain and wipe 
dry. Season, roll in butter and fry a light brown in 
butter. Make sauce in same pan. Boil and skim 
Put rabbit back, add some sliced mushrooms. Sim¬ 
mer until tender, finish with addition of a little 
sherry wine. 


Saute of Rabbit 

Take legs and saddles, blanch them, drain and 
wipe. Arrange in sauce pan. Cover with a light 
brown sauce and let simpler for half an hour. 
Meanwhile fry lightly plenty of button onions, add 
them to the rabbit, simmer until tender. Serve, 
garnishing ^vith the onions and a fancy crouton. 


Smothered Young Rabbit 

Clean rabbit and split open down the back. Put 
in a covered pan inside down. Season with salt, 
pepper, celery salt, a little onion juice; spread over 
rabbit a bit of lard or butter. Dust with flour if you 
like.. Put enough boiling water in pan to cover bot¬ 
tom. Place cover on pan and cook either on top of 
stove or in oven. A strip of bacon laid across rabbit 
adds much to its flavor. When tender remove; 
brown the gravy if not brown enough. Have well 
browned toast to cover platter; place rabbit on it 
and pour over it the unthickened gravy, Add water 
if necessary. Serve very hot. 


49 



Saddles of Rabbit Broiled 

Take the whole back of rabbit, soak it in warm 
salted water for an hour. Take up and wipe dry. 
Broil it well done over a clear fire. Serve on toast 
with Maitre de Hotel butter, to which has been 
added a little currant jelly. 


Spanish Style 

Red Spanish beans, salt, onions tomatoes, dried 
mushrooms, rice. 

Cut rabbit in small pieces and stew with onions 
and two dried red peppers, a tablespoon of olive oil, 
one of rice; add salt, a can of tomatoes and a half 
can of dried mushrooms, soaked in water a few 
minutes. Thicken gravy with corn starch. Cook 
altogether with the red Spanish beans. 


Salad * 

French dressing, celery, lettuce leaves, vinegar, or 
lemon juice, cream, eggs. 

Prepare a French dressing, using two parts of oil 
to one of vinegar or lemon juice. In this dressing 
marinate three cups of cooked rabbit cut into small 
cubes. Do not chop rabbit as that produces a mushy 
texture for the salad. Add three cups of thoroughly 
washed and cut celery into very small pieces. The 
celery should be chilled and dried thoroughly be¬ 
fore combining with other ingredients. Moisten as 
desired with cream or oil dressing. Place on a 
salad dish. Season to taste and garnish with lettuce 


50 




< 


leaves and hard boiled eggs. Crisp celery tips are a 
very attractive garnish for this salad. Pimentos 
may be substituted. 


Salad * 

Cut meat into ]/ 2 inch cubes and mix it thorough¬ 
ly with an equal amount of celery which has been 
scraped, chilled and cut into same size as rabbit, and 
mix with the following dressing. Four tablespoons 
of olive oil, 4 tablespoons of vinegar, yolks of four 
eggs. Put in double boiler, stir constantly until 
thick. When cold add 2 teaspoons of salt, 1 tea¬ 
spoon of sugar, 1 teaspoon of mustard, 4 tablespoon¬ 
fuls of oil, beaten whites of 4 eggs, or y 2 cupful of 
sweet cream. Or use the following dressing: y 2 
tablespoon of mustard, l / 2 tablespoon of salt, Y\ 
tablespoon of sugar, 3 tablespoonfuls of melted but¬ 
ter, 1 egg slightly beaten, Y cupful of cream, 
cupful of vinegar. Cook over hot water until mix¬ 
ture thickens. Then strain and let get cold. 



51 



Soy Bean Casserole * 


Onion, salt pork or bacon fat, Soy beans, potatoes, 
green pepper or pimento, tomatoes, salt, pepper, bay- 
leaf, celery leaves, parsley. Slice an onion and 
brown it in just enough fat to prevent it burning. 
Add rabbit diced meat about ]/ 2 cupful; sear it and 
add 2 cupfuls of cooked soy beans, a cupful of diced 
potato, one green pepper, or a pimento, a cupful of 
tomatoes, salt, pepper to taste, 1 bayleaf. Turn the 
mixture into a casserole; add boiling water to cover 
it. Bake in a moderate oven for an hour or until 
vegetables are tender. You may have to add boil¬ 
ing water during the baking process. The mixture 
should not be dry when served. 


Salt Pork and Rabbit en Casserole * 

Saute two finely chopped onions in pork drippings 
and add 1 cup of diced salt pork and 2 cups of rabbit, 
a cup of stewed tomatoes and 1 cup of rice previous¬ 
ly cooked, j /2 teaspoonful of Worcestershire sauce, 
1 teaspoonful salt, boiling water to cover. Turn 
into greased casserole dish, cover and bake 1 y 2 
hours in a slow oven. 


Scalloped Rabbit and Rice 

Cup of rabbit, y 2 cup of boiled rice, y 2 cup of thin 
white sauce 1 egg yolk beaten, gravy, 1 egg white 
beaten very light, bread crumbs, bits of fat, paprika, 
salt. 

Mix rabbit, rice, gravy, seasoning and yolk of 

52 




egg. Make white sauce and while hot add rabbit 
mixture. Cool slightly, fold in white of egg; pour 
into greased baking dish ; cover with bread crumbs 
and bits of fat. Bake half hour. 


Stewed Rabbit 

Cut rabbit in suitable sizes. Put into stew pan, 
and season, adding a little butter. Simmer slowly 
and when nearly done add parsley, and a chopped 
onion. When entirely done, thicken gravy with 
browned flour. Serve with dumplings or potato 
balls. 


Stewed Rabbit 

Cut up rabbit, stew and before tender add chop¬ 
ped bacon. Season with salt, pepper and parsley. 
When done add cooked rice and tomatoes. Serve 
when rice is heated through. 


Stewed Rabbit * 

Onions, carrots, turnips, parsnips, potatoes, green 
peas, celery. 

Cut rabbit into pieces and put into kettle, adding 
water to cover. Let this boil, skim and add season¬ 
ing. Let it come to a boil. Add small pieces of 
onions, carrots, turnips, parsnips, celery, potatoes, 
and green peas. Cook until dry and done. Be care¬ 
ful not to let it burn. If one likes it more moist 
make a gravy same as for any stew. 


53 





Stewed Rabbit and Rice * 

Salt pork, onions, flour, cayenne, bay leaf, lemon, 
butter, mushrooms. 

Use 3 or 4 slices of fat salt pork chopped. Put into 
sauce pan and try out. Add rabbit cut into joints, 
and brown lightly. Then add two small onions 
sliced. Brown and add two tablespoons of flour and 
brown. Add quart of stock or hot water. Season 
with salt, pepper, a touch of cayenne, a bayleaf; 
simmer until done or tender. To this add the juice 
of a lemon, tablespoon of butter blended with 
a spoonful of flour. Add some mushrooms. Let it 
cook for five minutes and place all the contents on a 
hot platter and serve with hot rice which has been 
previously prepared. 


Stewed Rabbit on Toast 

Cut up rabbit and stew until tender. Thicken the 
liquid in which the rabbit was cooked with flour 
dissolved in enough milk so that it pours easily. 
Serve on toast. 


Sausage 

Cut meat from bones, run through chopper or 
grinder. For every pound of meat add one quarter 
of a medium onion cut fine, 2/3 of a teaspoonful 
of salt, p 2 teaspoon of pepper, 1/16 teaspoon of 
cayenne, 2 tablespoons of bread or cracker crumbs 
and 1/8 cupful of sweet cream. Make into pats 
after mixing well and fry slowly in a covered pan 
until done, 

/ 


54 




Sausage 


Chop rabbit meat, add 1/3 the quantity of chop¬ 
ped pork, season to taste with salt, pepper, sage or 
other herbs. Shape and roll in corn meal and fry 
or bake. 


Twentieth Century Style 

Joint rabbit, cutting large pieces in two. Brown 
well in hot butter, or fryings. Place in fireless 
cooker with just enough water to cover. Add four 
small onions minced fine, and a handful of bay- 
leaves in a bag or holder. Season to taste with salt, 
cayenne and black pepper. Boil gently for thirty 
minutes, then place in cooker for six hours. De¬ 
licious served with whole wheat dumplings. 


Turkish Style 

Brown small onion and one-third of a cup of 
rice in butter or drippings. Add one cup of canned 
tomatoes or pulp, one cup of left over rabbit cut in 
squares, four tablespoons of minced carrot, one tea¬ 
spoon of horse radish, salt and pepper to taste. Make 
quite moist with stock, gravy or boiling water, 
cover closely and simmer until rice is soft and 
water absorbed. Serve on hot platter. 


Stuffed Baked Potatoes 

Wash potatoes, drill hole through center. Fill 
cavity with finely chopped rabbit meat to which 
has been added a small piece of salt pork, or rab¬ 
bit sausage meat. Bake in moderate oven. 





Stuffed Turnips 


Boil a peeled turnip in salted water until quite 
tender. Core out center and take out stem. Mix 
with chopped rabbit meat either boiled or raw, 
seasoned to taste, to which has been added a little 
chopped bacon. Use half turnip and half meat. Fill 
cavity and bake about 30 minutes. Serve with a 
white sauce. 


Stuffed Cabbage 

Boil a head of cabbage 5 minutes. Mix *4 cup °f 
cooked rabbit chopped, with two teaspoons of crack¬ 
er crumbs, small minced onion, a teaspoon of Wor¬ 
cestershire sauce, a little chopped parsley, a table¬ 
spoon of butter which has been melted, 1 beaten 
egg, season to taste with salt, pepper and nutmeg. 
Place a tablespoon into center of head, spread re¬ 
mainder between leaves. Wrap cabbage in greased 
paper and place in pan. Bake about 45 minutes. 
Add some stock in pan. Baste. 


Stuffed Onions 

Remove skin from two large Spanish onions and 
take center out of onions. Chop a quarter pound of 
rabbit, mix with half a cup of bread crumbs, tea¬ 
spoon of flour, teaspoon of chopped parsley, l / 2 
teaspoon of Worcestershire sauce, tablespoon of 
butter, salt, pepper to taste and use milk or beaten 
egg to moisten. Place onions in pan, add a cup of 
stock or water, a teaspoonful of Worcestershire and 
stew about an hour. Serve hot with gravy. 


56 




Stuffed Peppers 

Wash sweet green pepper, plunge in boiling salt 
water and simmer for 5 minutes. Drain, cut off ends 
of stem, remove seeds and soft insides, wipe and 
stuff with chopped rabbit, bread crumbs, salt, sum¬ 
mer savory, thyme; moisten with butter or stock 
and brush with oil, set in pan. Hake about 20 min¬ 
utes, basting often with stock or melted butter, or 
boiling water in which a little beef extract has been 
dissolved. 


A good way to dispose of an old rabbit is: 

Pressed Rabbit 

Boil with bacon, a few cloves, bayleaf, Cayenne 
and onion. Season to taste. Boil until meat sep¬ 
arates from bones. Pick off meat and grind it. 
Crack bones; replace and boil. When cooked down 
strain and the chopped meat mix and let cool and 
harden. Very good fried in numerous ways. 

For disposing of left-over rabbit, make a cream 
sauce and serve on toast. Garnish. 


Good Dressing for Rabbits. 

Enough stale bread, a good sized piece of suet 
chopped finely; same of ham, some sweet herbs and 
parsley. Season to taste, a bit of Cayenne and mace, 
3 or 4 chopped mushrooms; chop the liver which 
has been boiled and add. Mix with two beaten 
eggs, and stuff rabbit. 


Potato Balls 

Peel about 10 large potatoes, grate them and 

57 





strain through cheese cloth. Meanwhile cook one 
cup of farina in milk; have it very stiff, stirring well 
while cooking. Let farina cool, then mix it with 
the strained potatoes and 3 or 4 eggs. Season with 
salt, pepper, enough flour to keep mixture together. 
Cook in boiling water and if it doesn’t separate, 
mixture is right. Boil 15 or 20 minutes. As soon as 
they start to boil, leave cover off. 


Canned Rabbit Meat 

Remove meat from bones. Cut into suitable size 
and put into kettle. Cover with boiling water and 
cook until tender. Put meat into hot sterile jars, 
packing firmly. Add one teaspoonful of salt to 
each quart. Cover with boiling water or stock; fill 
to overflowing. Put on sterilized rubber and cover, 
adjusting lightly. Sterilize for Z/ 2 hours in boiling 
water. Then remove jars, tighten up the covers and 
invert to cool. 

If to be canned raw, scald meat in boiling water, 
dip at once in cold water, pack immediately in jars. 
Add half a teaspoonful of salt to each pint and level 
teaspoonful to each quart jar; then pour boiling 
water in jars to overflowing, using a knife blade to 
make sure water reaches bottom of jars. Adjust 
covers lightly as before and proceed in same way; 
time, 3 hours for pints, Zy 2 hours for quarts. 

If fried rabbit is to be canned, fry rabbit to a 
brown, (need not be done thoroughly) in fat. Put 
meat and fat in jars (use no water). Sterilize pint 
jars 2 hours, quarts 2 y 2 hours. Do not fry after 
taking out of jars, warm in oven. 


58 



Rabbit Plum Pudding 

When one receives an unexpected guest a hasty 
meal is made of mince meat. 

A cupful of rabbit mince meat preferably No. 1, 
mixed with a little bread crumbs, added to cake 
dough ; serve with a pudding sauce. 

A one piece meal, as some term it, is a saver of 
time and energy and has proved a favorite with the 
busy housewife. Recipes marked thus * are of that 
order. 


Good Sauces for Cold Rabbit 

34 cup of prepared mustard, tablespoon of olive » 
oil, teaspoon finely minced onion, sugar, paprika, 
y 2 teaspoon of lemon juice—when well blended add 
enough vinegar to make a paste, beat well, thin 
down. 

Ground horseradish 1/3 teaspoonful, 4 table¬ 
spoons of cracker dust, 34 cup of cream, teaspoon of 
salt, same of prepared mustard, pepper, two table¬ 
spoons of lemon juice or vinegar. Heat in double 
boiler. 


Four knobs of tender celery cut into small pieces, 
boil in salted water 20 minutes. Drain and put in 
sauce pan with enough broth or stock to cover, 
adding salt, blade of mace, stew until tender, add 
2 ounces of butter, desert spoonful of flour ; when 
smooth stir in a cupful of cream ; time about one 
hour. 


In a bowl mix a tablespoonful of prepared mus¬ 
tard, 34 teaspoon of sugar, same of salt, 34 teaspoon¬ 
ful of Cayenne, yolks of two eggs; stir well; a cup- 


59 





ful of olive oil added drop by drop, stirring- until it 
thickens—if too thick add lemon juice; a tablespoon¬ 
ful of chopped pickle, capers, parsley and olives in 
proportion desired. 


Nut Dressing or Stuffing 

Drop a pound of peeled chestnuts in boiling water, 
let soak until brown skin can be rubbed off, then 
blanch in cold water and drain. Brown 4 table¬ 
spoons of fat with two of syrup, add stock or hot 
water, add chestnuts, stew until partly soft, keep¬ 
ing them whole. Take out and cool them. Fill 
rabbit with this dressing, sew up. 

Boil quantity of chestnuts, until skins are loosen¬ 
ed, then remove ; Put nuts in boiling water and cook 
until tender. Drain, chop fine. Empty two marrow 
bones. Mix marrow with nuts and season. Moisten 
slightly with sweet cream. Fill rabbit. Do not 
press dressing in too tight. 


Rabbit Nuts 

Beat together 4 eggs, a pound of sugar, a trifle of 
cinnamon, a little grated nutmeg, half a teaspoon of 
baking powder, a pound of flour, beat well. Knead 
thoroughly on board. Shape some mince meat, en¬ 
close in pastry, lay on paper well buttered, in tins. 
Bake in slow oven. 

Shape and color to idea. 


To Those Who May Keep a Couple of Rabbits 
for their meat supply, the following may be of in¬ 
formation. 


60 





To Dress a Rabbit 


In killing grasp the rabbit firmly by the hind legs, 
head hanging downward, strike the animal a sharp 
blow on back of head. The throat should be cut 
immediately and the rabbit thoroughly bled. Hang 
up by the gamble joints as you would a sheep or 
hog. 

Cut around the hind legs above joints, then down 
the inside of one leg, across the vent to other leg, 
up leg to joint, cut around. Then pull skin down 
legs, over back ; if any cutting is to be done, cut 
from skin toward meat, not so apt to cut the skin 
that way, then down to head. 

Make an incision from vent down the abdomen to 
neck, being careful not to cut entrals; remove same, 
wash carcass and soak. 

For further information on the care of and breed¬ 
ing of rabbits, “Successful Rabbit Farming” is rec¬ 
ommended. 

The Finest Dish of All. 

Twas in the days of good King Cole, 

A monarch great was he 

And famous, too, from shore to shore, 

Well known from sea to sea. 

lie gave a mighty dinner once. 

And meats from every land 

Were there upon his table gay, 

The sight was something j^rand. 

He tasted this and tasted that 
And swore that all were fine. 

That each dish brought was better 
wrought, 

He surely had one time. 

Each cook had done his level best, 


61 


Or so the records say. 

There never was a feast like that, 

It certainly was gay. 

Some came with dishes carved of wood 
And some with china platters. 

The food in each was extra good, 

Of course that’s all that matters. 

Then came a servant bent and old, 

With bowl and cover tight. 

The king was tired and roared right out, 
“Who comes so late at night?” 

“Oh, noble king,” the old man said, 

“Just take one wee taste, pray take.” 

Then trembling handed up the dish 
With many a jerk and shake. 

The king reached out and in his mitt 
He grabbed the covered bowl. 

All eagerly he peered in it— 

A rabbit, roasted whole. 

’Twas Belgian Hare, good Belgian Hare 
And thus ’twas brought about, 

It soon became the nation’s dish ; 

No one would do without. 

And ever to their guests they serve 
That same dish, Belgian Hare; 

From mighty king to humble gink, 

Their constant bill of f(H)are. 

—Coffman, Wheatridge, Colo. 



25 



62 




RAISE BELGIAN HARES FOR ME 


Raise Belgian Hares for me, and take life easy. 
I furnish magnificent breeding stock at reasonable 
prices and buy all you raise at 30c to 60c per pound, 
live weight, for Belgian Hares and other Giant Rab¬ 
bits. If you want to raise rabbits to eat, you can 
eat the young males you raise and ship me all the 
females. In this way, you can supply your table 
with good meat at about 6 cents per pound, and also 
make a good income. 

Send ten cents today for complete Breeders’ In¬ 
struction Book, Contract, Price List and full par¬ 
ticulars. You can raise rabbits in town or country, 
in yard, shed, cellar or barn. 

“America’s Big Rabbit Man’’ 

FRANK H. CROSS, 

6533 Ridge Avenue, St. Louis, Mo. 


NO MORE DEAD RABBITS 
Cross Private Course in Rabbit Surgery 
A manuscript for thinkers who want to know the 
“why” and “wherefore” of things. Gets down to 
brass tacks in the study of rabbit farming; tells 
how to castrate or “caponize” young bucks for 
market; how to put pep into lazy bucks and make 
them good studs; how to use the knife intelligently; 
clears up obscure secrets; tells how to make your 
own instruments for operating; how to skin rabbits; 
how to set broken legs; how to administer remedies, 
and countless other interesting facts gleaned from 
experience gained by long years spent amongst rab¬ 
bits of all kinds. Price of this manuscript only 
$ 1 . 00 . 


63 



Don’t Worr y. about tHe Flavor or Color. 

Z7ust he/ore serving Gravies, Stews. Soups. Etc 
add a dash of* 

Kitchen Bouquet 

tvill^/ihd idat it imparts a wonderfully 
rich brown color and delicious ^fTavor and 
appelixing relish tliat can he obtained irv 
jfO ot/ier wag 

Ths Parade Manufacturing Co. 

<«"T* K>« «,! SAM~'..£ WEST M5SOKSN- ... j ® 


“IIOW I MADE THREE THOUSAND 
DOLI ARS A MONTH IN THE 
RABBIT BUSINESS” 


A true story of his own success, by Frank H. Cross, 
Tells how he started in the rabbit business, and by 
what methods he succeeded in becoming “America’s 
BIG Rabbit Man,” the recognized authority on 
Commercial Rabbits.. Tells simply and sincerely 
what the elements of success are—how any intelli¬ 
gent person can duplicate them, and make good 
This is truly a remarkable document, revealing 
clearly the typically American environment which 
enables a man to leap from poverty to riches in a 
few months. It is a thrilling adventure in Business 
that will make a deep impression on your mind and 
may affect your whole career. Price only 50c for 
this edition. Next edition will probably be $1.00. 

Any of the above books sent upon receipt of 
price. FENIX RABBITRY, 

Springfield Gardens, Long Island, N. Y. 


64 








Y'j ; A ^ - --t 

-X rj v. rM 

- ■ *' , ‘-‘ i - >.§si 


S’* 


j*.jr 


£ rWCiicSctSr^ .: *c- ^ rv- •*►•• *jo. • '*-*?• 
BjESsfe? *€&\.*. *w?- 3sr. .*•> iA •’ **. 




y> * 


. ;*»*• -• 


.HS*,- 


<< Ti 


■••« -v-i < 

<3rafr »r >» V '^vi 




*•? . ifi 


\ 


$ 

r:\,"\ : ' ' ; ■; •■' ^'S: ^•'•■•' 7* :> ^ £$■■ - 

• HKim *3|!?o . ’V" .^rSI • ’■' 7^ , '‘V^'' t '' . c -i-i-' - rv* *- >•: ; >. y - v ’ ,- 
5S i£i ’• fj^.:'#! ,r * «*':;7-V -'• •r*'* 1 a W.-< - ■.<■& - . -■ ,^ v 


v- 


-•*- 


.-*-■ 


£ 


*v*' 


A- «' *> ' -.*'*•*" v ‘ • 

- 




/ - 







LIBRARY OF CONGRESS 



'mS$M /'*T-C 111 

Printed by 

Fancier Publishing Co. 

OAK PARK, ILLINOIS 








